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My web buddy Dharm over at Dad ~ Baker & Chef sent me this recipe out of the kindness of his heart when he learned how I love eating curries, but had never really tackled one, from scratch in my kitchen. So in order to help me out and get me on my way, he sent me one of his favorite dishes that he modified from his Mumâ€™s recipe, a childhood favorite of his – Kheema. He shared with me some of his culinary secrets and has agreed to allow me to share them with all of you! Thanks a million Dharm!

I have to say I have always been intimidated to make curries at home. There are a lot of ingredients and spices that I normally donâ€™t put together when making dishes and I guess I always worried that I wouldnâ€™t create the right balance of spices and it wouldnâ€™t turn out very good. However, with the help of a friend, you are able to branch out, get a culinary push and make a curry from scratch for your family. The family loved it and we agreed next time we will make a double batch because as with many Italian sauces, it will likely get better if it is able to sit for a few days before eating to really allow the complex flavors to mingle and marry and get happy! So thanks Dharm! Your recipe is certainly a keeper!

Slice onion into thin slices. Dice Capsicum and thaw frozen vegetables. Lightly fry onions in cooking oil with cloves until onions are soft. Add in Curry powder and Chili powder and fry until fragrant. Be careful not to burn the mix!

Add in tomatoes and mix well. Continue cooking until a nice paste is formed. Add in meat and cook well. Add in Capsicum and frozen vegetables, continue cooking, stirring frequently. Add a cup of water and cover pan. Simmer for a further 10 minutes then remove cover, mix well and cook for another 5 minutes till most of the water is evaporated. Serve with basmati rice, bread or noodles.

Jenn!
Thanks for the kind words….
Well done and it certainly looks delicious! Did I notice right that you used beef chunks rather than minced meat? It will taste better with minced meat rather than chunks as the flavours really soak in – much like using chunks of meat for a bolognese rather than mince. Anyway, as you said in one of your earlier posts, recipes are nothing more than guidelines…
Glad it turned out well and even happier that you loved it!! now go make another batch and let it sit overnight for an even better tasting curry…!!

Adore curries. I make them occasionally at home (one of my very first posts was a lamb/lentil curry) but there is the most amazing Indian restaurant/takeaway in town. When I get a craving for a curry that’s where I usually go!
Is Indian food popular in the States? I can’t remember seeing many Indian restaurants when I visited. Perhaps I wasn’t looking though.

Hey Valli! Yes you are right – eggplant are aubergines, zucchini are courgettes and capsicums are bell peppers. In a lot of European recipes you will see them using those names – and of course in this case, mince is ground. It was easy to make and quite tasty!

Hi Dharm! Well I guess the reality is that I am a chunky kind of girl rather than a mince kind of girl! But next time on your advice, I will use the minced meat and I will prepare it the day ahead. Thanks again!

Hey Wendy! I think Indian food is incresing in popularity in the States, however I don’t think it will ever be as popular as in Scotland, England and Ireland! It is almost like a national food for you guys!

Hey Amanda, let me know how it turns out for you! Thanks – My grandfather and I were really close and that picture has always been so special – can’t you just tell how special I feel sitting there holding his hand!?

Hi Meeta! Yes, it was very very heartwarming!

Hi Deborah! Yes, I supposes curries can be an aquired taste, but maybe you can break him in easy by trying it in chicken salad first and then moving up? Best of luck!

Hi Jenn, that sounds a good simple recipe, that I could adapt with vegetables. gorgeous photos, as ever!
I think the reason that we use the french words for the vegetables here in Scotland is because we have great links with the French from days gone by! I don’t think the English could claim the same! But we had a lot of trading with the French!

Hi Holler – you could absolutely adapt to a veggie recipe. I think it would be delicious with either potatoes or eggplant. Yes and that is true about the Scots and the French! Trading, indeed….Never really thought of it that way…so why DO the English refer to these veggies with Frech words as well!?

Hi Truffle! Thanks! I love the step by step stuff instructions! It is so much fun to do it that way!

Hi Jenn…..I have invented (or so I thought) my own version of curry to make at home….and your recipe here is exactly what I do with my recipe. The only thing that I do different is I put in a can of coconut milk. Try it next time….you will really like it I’m sure of it!

Jenn,
Yes, Coconut milk does add a totally different flavour but you wouldnt use so many tomatoes – and it wouldnt be a Kheema. You’d use Coconut milk for curries i.e. with a lot of gravy and not at all dryish like the Kheema. I try and stay away from Coconut milk in my curries as although it is so delicious, it is very fattening. I substitute fresh milk where possible! But I DO agree that coconut milk in curries is really tasty!!

and it’s not as hard to make as you might think. Just get all the windows wide open when frying off the spices – it WILL get into your nose, that means it’s working

You can make it with chicken too, but lamb is the best.

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Thank you so much for all your comments. I enjoy reading each and every single one of them. Please keep them coming because I do appreciate the feedback and I apologize that I can't respond to everyone individially. See you in the blogosphere!